Victoria Salad

Ingredients

• 300 gLobster meat
• 300 gRice
• 300 gCucumber
• 120 mlOlive oil
• 80 mlWine vinegar
• 5 gCurry powder
• 5 gSalt
• 1.5 gPepper
• 120 gAsparagus

Instructions

1. 1

   Preparation

   • Cook the rice according to packet instructions in lightly salted water and let cool.
   • Peel (or partially peel) the cucumber, halve lengthwise, remove seeds and dice.
   • Cut cooked lobster meat into bite-sized pieces (if using whole lobster, extract meat from claws and tail).
   • Optional: Blanch asparagus tips (about 120 g) for 2–3 minutes, cool in ice water and drain.
2. 2

   Make the dressing

   • Whisk or shake olive oil, white wine vinegar, curry powder, salt and freshly ground pepper until combined.
   • Taste and adjust acidity or oil to preference (total dressing about 200 ml).
3. 3

   Assemble

   • Gently combine rice, cucumber and lobster meat in a large bowl.
   • Pour over the dressing and toss evenly.
   • Fold in the blanched asparagus tips if using.
   • Serve chilled or after a short rest (5–15 minutes). Taste and adjust seasoning before serving.